Recipes > Desserts > Puddings > Pudding l'Allemande

Pudding l'Allemande

Ingredients

  • milk
  • 4 tablespoonfuls sugar
  • 1/4 teaspoonful salt
  • thin peel of 1 lemon
  • 1 cup flour
  • 6 eggs

Instructions

Boil 1 1/2 pints milk with the sugar, salt and lemon peel; mix the flour with 1 cup milk to a smooth paste and add it to the boiling milk, stirring constantly; boil a few minutes, remove from the fire, add the beaten yolks of the eggs and stir until nearly cold; then add the whites of the 6 eggs, beaten to a stiff froth; rinse a jelly form with cold water, sprinkle with sugar, pour in the mixture and place on ice for 3 or 4 hours; in serving turn the pudding onto a dish, garnish with strawberries and serve with the following sauce:

Sauce

  • 2 teaspoonfuls cornstarch
  • 1 1/2 cups water
  • sugar
  • juice of 1 lemon
  • 1/2 pint strawberry juice
  • 1 glass Rhine wine

Instructions

Boil the cornstarch in the water, sweeten with sugar, remove from the fire, add the lemon juice, strawberry juice, wine and serve when cold with the pudding.

Print

Print recipe/article only

Source

Desserts and Salads (1920).


comments powered by Disqus